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Rigatoni with Cauliflower, Saffron and Raisins

This dish comes together pretty quickly and is a welcome departure from the usual pasta standards (not that I don’t love those too.) I wish I could remember where I got this recipe from. It’s been a card in my little recipe file for so long.

Rigatoni with Cauliflower, Saffron and Raisins

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By Who can remember? Serves: 4-6
Prep Time: 15 minutes Cooking Time: 15 minutes

An easy yet elegant pasta dish

Ingredients

  • 1/2 cup golden raisins
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, plus a little more for drizzling
  • 1/2 teaspoon red pepper flakes
  • 7 anchovies, minced (I fed this to anchovy haters, they never knew)
  • 3 tablespoons capers
  • 2 pinches of saffron
  • 1 cup chicken stock (or a little more)
  • 1 head of cauliflower, cut into 1 inch pieces
  • 1 pound rigatoni
  • 1/2 cup pine nuts, lightly toasted
  • 10 fresh basil leaves, (give or take)
  • Salt and pepper
  • Parmesan cheese for serving

Instructions

1

Place the raisins in a bowl and cover them with hot water and then set aside.

2

In a dry pan over medium high heat, toast the pine nuts and then set aside.

3

Cook the rigatoni according to the package instructions. While it's cooking, make the sauce.

4

Over medium low heat, cook the garlic in the oil until fragrant. Let it do its thing.

5

Add the red pepper flakes, anchovies, capers, saffron and chicken stock (you can also use white wine). Cook until combined.

6

Stir in the cauliflower and raisins and season with salt and pepper. (Remember the anchovies and capers are salty, so go easy.)

7

Cook covered for about 10-12 minutes. Uncover and let reduce slightly.

8

Add the cooked pasta and toss. Add the pine nuts and basil and toss again.

9

Serve with grated Parmesan cheese if you like.

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